Poc Chuc with Citrus-Marinated Grilled Pork

Ingredients

• 1.5 lbs (680g) pork loin 1.5 lbs (680g) pork loin
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the salsa: For the salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1 habanero pepper, seeded and minced 1 habanero pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt to taste Salt to taste
• Warm tortillas, for serving Warm tortillas, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, lime juice, minced garlic, dried oregano, ground cumin, salt, black pepper, and vegetable oil. Mix well to create the marinade.
2. 2.
   Place the pork loin in a shallow dish and pour the marinade over it, ensuring the meat is fully coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat your grill to medium-high heat. Remove the pork from the marinade and discard any excess marinade.
4. 4.
   Grill the pork for about 6-8 minutes per side, or until it reaches an internal temperature of 145°F (63°C). Remove from the grill and let it rest for a few minutes.
5. 5.
   While the pork is resting, prepare the salsa by combining the diced tomatoes, finely chopped red onion, minced habanero pepper, chopped cilantro, lime juice, and salt in a bowl. Mix well.
6. 6.
   Slice the grilled pork into thin strips. Serve the pork with warm tortillas and the refreshing salsa on the side.

Treat your ingredients with care...

• Pork loin — For the best results, choose a lean and tender cut of pork loin. Trim any excess fat before marinating.
• Habanero pepper — Adjust the amount of habanero pepper according to your spice preference. Be cautious as habanero peppers are very hot. Consider wearing gloves while handling them.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you don't have access to a grill, you can also cook the marinated pork loin in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until it reaches the desired internal temperature.
• To add some extra freshness, you can squeeze additional lime juice over the sliced pork before serving.
• If you prefer a milder salsa, remove the seeds and membranes from the habanero pepper before mincing it.
• Leftover Poc Chuc can be stored in the refrigerator for up to 3 days and makes a delicious filling for sandwiches or wraps.

Serving advice

Serve the Poc Chuc with warm tortillas, allowing your guests to assemble their own tacos. Accompany it with a side of the refreshing salsa and some sliced avocado for added creaminess. A squeeze of lime juice over the tacos just before eating will enhance the flavors even more.

Presentation advice

Arrange the thinly sliced grilled pork on a platter, garnished with fresh cilantro leaves. Place the salsa in a separate bowl and serve it alongside the pork. To add a pop of color, you can also sprinkle some diced red onion over the pork.